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In a heavy saucepan, heat olive oil over medium heat and add the onions, fennel seeds, thyme, bay leaf, garlic, basil, red pepper, and jalapeno pepper. Saute the vegetables over low heat until wilted, about 10 to 15 minutes. Add flour and stir over low heat about 10 minutes to cook the flour. Add the chicken stock, whisking until smooth, along with the tomato paste and fresh tomatoes. Cook the soup over medium heat, partially covered for about 45 minutes. Puree in a blender or food processor. Return puree to pan and add cream and simmer for about 10 minutes. Taste for seasoning, add salt and pepper to taste.

Last edited by pickman; February 4th, 2019 at 07:57 AM.

“I always thought I was a little bit ugly but when the family wanted a a group picture and they handed me the camera that erased all doubt”. An unknown ugly person